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Creamed Vegetables

All the vegetables mentioned in the preceding time-table, except tomatoes, summer and winter squash, may be creamed. Large vegetables, such as parsnips, turnips, and the like should be diced, then added to Cream or White Sauce No. 2 -once the recipe for the sauce being sufficient for from two to two and one-half cupfuls of the prepared vegetable. String beans should be cut in inch lengths, cabbage should be coarsely shredded, asparagus may be left in the form of tips, or be cut in inch lengths, spinach should be chopped fine, and onions should be left whole. If desired, a little celery salt or dusting of minced parsley may be added by way of seasoning. The vegetables should be allowed to stand in the white sauce for at least ten minutes, to become thoroughly heated.